You’ve heard the rumors. You’ve seen the photos of glistening, black-crust brisket that looks more like a geological wonder than lunch. Maybe you’ve even driven past the modest building on Keith Street and wondered why on earth people are standing in the Texas heat at 9:30 AM on a Tuesday.
Honestly, it’s just meat. Right?
✨ Don't miss: Ninja Foodi and Instant Pot Recipes: Why Your Pressure Cooker Meals Often Fail (And How to Fix Them)
Well, if you ask the Michelin Guide, it’s more than just meat. In 2024, CorkScrew BBQ became one of the first barbecue joints in the history of the world to earn a Michelin star. That changed everything. Suddenly, this local favorite at 26608 Keith Street, Spring, TX wasn't just a neighborhood secret—it was an international destination.
The Long Road to Keith Street
Will and Nichole Buckman didn't start out as culinary royalty. Far from it. Will was a lineman for AT&T, and his BBQ journey began with a simple brisket for a coworker's retirement party. People flipped. The demand grew so fast they launched a catering business in 2010, followed by a pink-and-black trailer on Budde Road in 2011.
👉 See also: Greeting Eid al Fitr: What You’re Probably Getting Wrong About the Holiday
The move to the permanent spot on Keith Street in 2015 was a turning point. It gave them a home in Old Town Spring, a charming, historic area that feels like a step back in time. But don't let the quaint surroundings fool you; the operation inside is a high-octane machine of smoke and steel.
What You’re Actually Eating
Most people show up for the brisket. That’s the Texas way. At CorkScrew, they use prime-grade beef, mostly from Creekstone Farms, smoked over red oak. The result is a bark that’s almost crunchy and meat that basically dissolves if you look at it too hard.
But if you only get the brisket, you're doing it wrong.
The Whole Hog sandwich is a legendary beast, piled high with pulled pork, sliced sausage, and a pork rib just for good measure. Then there are the Saturday-only specials. If you can get your hands on the giant beef ribs, do it. They look like something out of The Flintstones and taste like a rich, smoky steak.
- The Sides: The Mac-n-cheese is a three-cheese blend that’s heavy on the soul.
- The "CorkScrewed" Slaw: Not your average watery cabbage. It’s topped with pulled pork and green chile ranch.
- The Cobbler: It’s sweet. Maybe too sweet for some, but it’s the definitive way to end the meal.
Survival Guide: The Number System
If you show up at noon and expect to walk right in, you’re going to have a bad time. They sell out. Every. Single. Day.
Here is the secret: CorkScrew uses a numbering system. They put out a stack of numbered papers (usually 1 through 25) on the front porch before they open at 11:00 AM. If you grab a number, you're gold. You can go grab a coffee in Old Town Spring, wander the shops, and come back when the doors swing open.
If you miss the numbers? You’re in the "regular" line. On a Saturday, that might mean a three-hour wait. On a Wednesday, you might get lucky and wait only 20 minutes, but the prime cuts might be thinning out by then.
Is it Worth the Drive?
Spring isn't exactly around the corner for everyone in the Houston metro. But there is a reason CorkScrew BBQ Keith Street Spring TX consistently ranks in the Texas Monthly Top 50. It’s the consistency. Will and Nichole are still there. They haven't "scaled up" to the point of losing the craft.
The patio is shaded, the beer is cold, and the vibe is purely Texan. It’s loud, it’s messy, and it’s expensive—barbecue is a "get what you pay for" game these days. Expect to spend $30 or more per person if you’re really diving into the meat by the pound.
Actionable Next Steps for Your Visit
- Plan for a Weekday: If you hate crowds, Tuesday or Wednesday is your best bet. They stay open later (sometimes until 6 PM), though some items will be gone.
- Order Online: You can actually skip the line by ordering 24 to 48 hours in advance on their website. You just show up at your time slot and grab your bag.
- The 10 AM Rule: If it's a Saturday and you want the full menu, be there by 9:30 or 10:00 AM. No exceptions.
- Check Socials: They are great about posting "Sold Out" alerts on Facebook and X (formerly Twitter). Check them before you start your car.
- Park Smart: There’s a lot right there, but it fills up. Don't be "that guy" who parks in the handicap spot just to run in—they will call you out. Use the Masonic Lodge overflow parking nearby if needed.
The reality of Texas BBQ in 2026 is that it has become a sport. But at the end of the day, when you're sitting on that porch on Keith Street with a tray of red-oak-smoked ribs, none of the Michelin hype matters. It’s just good food made by people who haven't forgotten how they started.